PERUVIAN CHIA

Chia is a superfood, considered a complete source of protein and the main plant source of Omega 3, providing all essential amino acids in order to become the best way to stay healthy.
Compared with other seeds and grains, chia seed provides the highest source of protein, because that between 19 and 23% of its weight is protein.

Organic black chia grown in the highlands of Peru has the highest percentage of protein as the main feature. However, we want to emphasize on analysis of polyunsaturated fatty acids (PUFAs), which give rise to the omegas 6 and 3, which are considered essential fatty acids, because people do not have the enzymatic machinery for the biosynthesis of these omegas, so the body must consume animals and plants. A high source of PUFAs are chia seeds.


 

PERUVIAN BLACK CHIA SEEDS

PERUVIAN WHITE CHIA SEEDS

BOLIVIAN BLACK CHIA SEEDS

Energy

413kcal

352Kcal

475Kcal

Protein

20.0%

17.0%

18.5%

Carbohydrates

12.1

17.0%

5.8%

Total sugars

1.3%

 

1.3%

Total fat
Saturated fatty acids
Monounsaturated fatty acids
Polyunsaturated fatty acids
Fatty trans

24%
2.6%
1.7%
19.5%
0.1%

15.3%
1.50%
1.04%
11.98%
0.1%

33%
3.5%
2.3%
27.2%
0.1%

Salth

0.1%

0.025%

0.2%

Fiber

34.4

39.2%

31.3%

Omega 9

1.9%

 

2.3%

Omega 6

4.3%

 

20.5%

Omega 3

15.1%

 

6.5%

 

Looking at the comparison table between black and white seeds of Peruvian origin chia can be seen that the amount of omegas (PUFAs), this is much higher than white chia seed; but when compared to the (PUFA) black chia seeds Bolivian origin, apparently it contains a higher percentage of omegas. However, when the analysis performed to the amount of Omega 3 shows, we can see that 19.5% of (PUFA) of the Peruvian black chia seeds, 15.1% corresponds to Omega 3; and 27.2% of (PUFA) of black chia seeds Bolivian only 6% are Omega 3.

Through this comparative analysis of these three seeds we can conclude that the higher content of Omega 3 corresponds to the black chia seeds Peruvian.

While it is certain both types of omegas are required for the repair and growth of cells. Most scientists highlights the omega3 because becomes EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid); EPA and DHA have been the focus of a large number of research product of its well-characterized anti-inflammatory effects and I quote protectors.

The beneficial effects of ω-3 PUFAs on cardiovascular diseases have been abundantly documented in studies in humans and animals.